Since my ribs were nice and thick, I found it fairly easily to slice them out. With the bone facing down, I worked my knife (which really needs to be sharpened), across the top of the bone, just stopping before reaching the end. I then opened up my cut, placed my knife just past the "meat hinge" I created, and made another cut, continuing in the same direction as before, towards the far end.
What you are doing is elongating the meat by slicing it thin and spreading it out. You have to be careful when doing this, as you need to leave enough meat in the "hinges" so that the sections don't split, as for me, they inevitably do!
I originally made this back on WOTG #130, here's the recipe:
For the marinade, I turn to the ever trusty Weber Red Book:
Korean Short Ribs
1/3 cup soy sauce
3 Tbls brown sugar
2 Tbls rice vinegar
2 green onions, minced
2 Tsp minced garlic
2 Tsp Asian sesame oil
2 Tsp grated fresh ginger
1/2 Tsp Tabasco sauce
1/2 Tsp of each salt and pepper
The marinade ingredients were mixed together and then added to a plastic zip lock bag to marinade with the cut up short ribs. Ideally, you want them to marinade for 8-12 hours. The longer, the better.
When you think ribs, you think low and slow. I also think sun, beer, smoke, beer, and several other lesser important things...but not here. These short ribs are cooked direct, hot, and fast. Prep your grill for direct high.
Remove the ribs from the marinade and pat dry. Grill them over direct high for approximately 8-10 minutes, flipping once.
Take them off and dig in. The spicy asian sauce is the real winner here, especially on the really fatty pieces of meat. I
The short ribs were served up as an appetizer, as the main course was grilled swordfish, which was superb. Unfortunately, I was battling less tan stellar light, so the pictures sucked. We did however enjoy a quick side of veg by skewering up some onion, peppers, and mushrooms.
My annual short rib rotation needs to be cut in half. These are too good to only enjoy once a year. I imagine you will agree.